Salade Nicoise
Salade Nicoise
A classic composed salad, and a riotous combination of colors and flavors
Ingredients
French potato salad
- 1 lb small potatoes
- 4 tbsp dry white wine or vermouth
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 6 tbsp extra-virgin olive oil
- 1-2 tbsp minced chives, scallions, or other herbs
Salad
- 3-4 tomatoes, quartered
- 1 cup canned tuna chunks, drained
- 1/2 cup Nicoise olives, pitted
- 2-3 eggs hard-boiled, cooled, quartered
- 1-2 tbsp minced parsley, oregano, chives or other fresh herbs (optional)
- 3 cups green beans, lightly steamed or blanched, and cooled
- 1 head red or green leaf lettuce
French vinaigrette
- 1 - 2 tbsp wine vinegar
- 6 tbsp extra-virgin olive oil
Instructions
- Cover potatoes in cold salted water and simmer, covered, 10 minutes or so. Drain and cut them in half or quarters when cool to the touch. Pour the wine or vermouth over the potatoes and toss gently, Whisk the vinegar with the mustard and whisk in the oil by droplets. Season with salt & pepper to taste, pour over the potatoes, and cool.Whisk the vinaigrette ingredients together and pour a few tablespoons over the beans and tomatoes. Toss the lettuce leaves in a salad bowl with 1/4 cup of vinaigrette and place the leaves around the edge of the bowl. Arrange the potato salad in the middle. Decorate with the beans and tomatoes, interspersing them with a design of tuna, olives, and eggs. Pour the remaining dressing over the salad, sprinkle with herbs, and serve.
